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Passover Stuffing With Chestnuts And Mushrooms

poultry

2 cup chopped onion
2 cup celery,coarsely chopped
6 tablespoon margarine
4 matzoh crackers
2 cup chestnuts,cooked,chopped
2 cup mushrooms,thinly sliced
2 teaspoon thyme fresh
2 teaspoon rosemary,fresh
2 teaspoon sage,fresh
1/2 cup parsley,chopped
1 teaspoon salt
1/4 teaspoon pepper
2 eggs,well beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, overmedium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.

Yield: 12 servings

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